Shelly's Recipe

GARBANZO BEAN SOUP (Crock Pot)

Category: Soups

1 large onion, chopped
4 celery ribs, sliced
2 carrots, peeled and thinly sliced
2 1/2 cups chopped green cabbage, about 1/2 head
2 medium potatoes, peeled and cut into 1/2 inch cubes
1 (14 1/2 oz) can petite diced tomatoes, drained
1 medium zucchini, diced
1 cup dried garbanzo beans (chick-peas) rinsed, drained and picked over
4 cloves garlic, minced
1/3 cup chopped fresh basil
1 bay leaf
1/2 tsp salt and dried rosemary, crushed
1/4 tsp pepper
3 (14 1/2 oz) cans chicken or vegetable broth
2 cups frozen cut green beans, thawed
3/4 cup shredded or grated parmesan cheese

In a 5-quart crock-pot, mix together the first 9 ingredients, 3 tbsp basil, seasonings, and broth. Cover and cook on low heat about 8 hours or until the beans are tender. Remove the bay leaf. Stir in the green beans and remaining basil. Heat 10-15 minutes longer or until grean beans are tender. Serve in soup bowls, topped with cheese. Serves 5-6